Generations of Computers

Generations of Computers

First Generation

  •  Basic component – Vacuum Tubes 1940-1956
  • Processing Speed – Slow & Unreliable Machine
  •  Heat Generation – Huge amount of Heat generated
  •  Size – Bulky & Non – Portable Machine
  •  Instructions – Only Machine Language was used
  •  User Friendly – Very Difficult to operate
  •  Cost – Production & Maintenance costs was very High
  • Example – ENIAC , UNIVAC ,ENIAC = (Electronic Numerical Integrator and Calculator,UNIVAC = (Universal Automatic Computer)

Second Generation

  • Basic component – Transistors & Diodes
  •  Processing Speed – More reliable than 1st one
  •  Heat Generation – Less amount of Heat generated
  •  Size – Reduced size but still Bulky
  •  Instructions – High level Language was used

( Like COBOL , FORTAN)

  •  User Friendly – Easy to operate from 1st one
  •  Cost – Production & Maintenance costs was < 1st
  • Example – IBM 7090, NCR 304

Third Generation

  • Basic component –Integrated Circuits 1964-1971
  •  Processing Speed – More reliable than 1st & 2nd Machine
  •  Heat Generation – Lesser amount of Heat generated
  • Size – Smaller than older computer
  •  Instructions –Expensive use of High level Language
  • User Friendly – General purpose Machine used in commercial Application
  •  Cost – Production & Maintenance costs was Cheaper than older one
  •  Example – IBM 360, CDC 7600

Fourth Generation

  •  Basic component –: Microprocessors 1971-Present
  • 8842Thousands of integrated circuits were built onto a single siliconchip.
  •  Processing Speed – Most reliable than older computer
  •  Heat Generation – Virtually no Heat generated
  •  Size – Smallest in size making them easily portable
  •  Instructions –Very sophisticated programs & Languages use
  •  User Friendly –Easiest to operate
  •  Cost – Production & Maintenance costs was Cheapest than older one
  •  Example – IBM 3090, VAX

Fifth Generation

  • Fifth Generation – Present and Beyond: (Artificial Intelligence)
  • Fifth generation computing devices, based on artificial intelligence, are still in development.
Amit Kumar
Amit Kumarhttp:////hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles

ENERGY AND WATER CONSERVATION IN HOUSEKEEPING OPERATIONS

Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...